Holy Cross College 1

CARAMELO DE HIELO: PALITAW ICE CANDY

By Clariza V. Barro, Angel Eira M. Calilung,
Brian M. Cunanan, Jonalie M. Garcia, Dominic S. Lazatin,
Jhenna G. Logronio, and Christina M. Mariano

CHAPTER I
PROJECT BACKGROUND
Nowadays, consumers are always looking for a unique and affordable food
that will surely satisfy their cravings. In order to meet that, the entrepreneurs
came up with something foreign that is transformed into a very Filipino feature.
The Best Tasting Food company creates an innovation wherein their main
goal is to satisfy their customers’ needs, wants and expectations from their
product, which is an ice candy that is unique because of its unusual mixtures
of ingredients.
Knowing that ‘Caramelo de Hielo’ is a famous summer treat in the Philippines
has gained worldwide popularity, as an ice cream, shake and ice candy. The
entrepreneurs patterned it with an innovation to make it become more unique
and exciting. In that way, it can showcase the values of a traditional Filipino
culture.

HISTORICAL BACKGROUND
Ice candy, as everybody knows, is a favorite summer treats of Filipinos. It is
frozen juice (or smoothie) in a transparent plastic that measures about three to
five inches. The only difference is that ice candy is home made from fresh
fruits, though there are some that consumers can buy from sari-sari (variety)
stores that are made from artificial fruit flavoring.
In the Philippines, ice candies come in different flavors. Most common are
orange, mango, buko (coconut), avocado, melon, grape and chocolate but
almost any fruit can be used to make Ice Candy. They are in these little plastic
bags, the end of which they nibble on to sip or bite the frozen fruit juice.

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(panlasangpinoy.com) However, the Best Tasting Food Company go beyond

the norm by creating the next level of fruit Ice Candies extra ordinary.
The BTF Company decided to create this ‘Caramelo de Hielo’ which is a
Spanish term of an ice candy combined with ingredients such as peanut,
coconut milk, powder milk, cassava powder, pinipig, cheese, and avocado
that will be eye-catching and will surely be patronized by the people because
of its unique mixture of ingredients and its affordability and convenience to eat.
In addition, this product is already part of the Filipino culture wherein children
loves ice candies because of its sweetness but not only children but also a lot
of individuals who enjoys eating nutritious and creamiest ice candy.
Lastly, the owners want to refresh the people during hot season. They want to
contribute by means of ensuring that their product is healthy and nutritious for
their customers. In addition, Caramelo de Hielo is an ice candy that filled with
fruits and nutritious ingredients that are good when it comes to the health of
consumers.

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PROPOSED PROJECT/BUSINESS
“ Caramelo de Hielo”

Figure 1.1 Product Logo

COMPANY NAME
“Best Tasting Food Company’”

Figure 1.2 Company Logo

The main logo of the company is simple, while the product logo was
colorful similar to the colors of the product itself for it to look more attractive or
eye-catching.

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DESCRIPTION OF THE PROPOSED PROJECT/BUSINESS

One of the famous refreshment in the Philippines is called “Ice Candy”.
It is the usual food refreshment of the Filipinos to beat the heat during summer
season and the typical flavor of Ice Candy were Buko Flavor, Chocolate or
simply frozen juice.
The reason why the owners of this company decided to produce
products that are familiar to the people is because it will be easier to introduce
and promote to the people. This product does not require a large amount of
capital and does not consume too much time to produce.
The BTF Company is known for their delicious ice candy, it uses a
different unusual flavors and ingredients. This product was named “Caramelo
De Hielo”, a Spanish term for Ice Candy, they have decided to used the
Spanish term because it sounds classy and catchy.
The BTF Company’s main objective is to serve foods that will satisfy its
customers needs and wants by producing products with unique flavors and to
offer a product with variety of flavors on which the customers could choose
from.
Summing up, Ice candy nowadays are presently mass produced and
has less flavors. Now, with innovation a new variety of ice candy that is
especially made with bursting flavors and sold in reasonable price. This
special ice candy will bear the brand name “Caramelo De Hielo” that will surely
be loved by people.

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LOCATION

The entrepreneurs plan to locate the business at Barangay Sta. Lucia,

Sta. Ana, Pampanga wherein it is near to the two school in the area namely
Holy Cross College and Sta. Ana Elementary School. The main aim in
choosing this particular location is to become accessible to customers and
gain profit. The state will be easy to locate for all customers since it is in the
main road, especially because it is near in the public market of Sta Ana. The
entrepreneurs also took advantage of the location since there are a lot of
business opportunities there, especially in the food business field.

Figure 1.3 Business Location

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CORPORATE MISSION VISION AND OBJECTIVES

MISSION
The Best Tasting Food, as a food service company, serves tasty and
nutritious foods and delicacies that guarantees the people a delicious food
despite of its affordable value. Maintaining its vicinity clean and Eco-friendly
considering the health of the people.
VISION
The Best Tasting Food company shall achieve the consistency in
earning profit, loyalty of the customers and keep the business running for a
long period of time. It also aims to become one of the leading companies when
it comes to serving Filipino foods and delicacies.
OBJECTIVES
• To ensure customers’ satisfaction
• To promote healthy and nutritious food and delicacies
• To provide excellent food services to the customers
• To preserve Filipino culture

CHAPTER II
ORGANIZATION AND MANAGEMENT STUDY
INTRODUCTION
Once a plan has been created, a manager can begin to organize.
Organizing involves assigning tasks, grouping tasks into departments,
delegating authority, and allocating resources across the organization. During
the organizing process, managers coordinate employees, resources, policies,
and procedures to facilitate the goals identified in the plan. Organizing is highly
complex and often involves a systematic review of human resources, finances,
and priorities.
For the information of everybody making your own business takes a
hard time and effort for it to be known for. Management can be an organization

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of people and it can also be a human action. But it does not matter on how
many ways we would want to define it, what is important is what it does to
keep the business alive and running. Business owners use management skills
to accomplish the goals and objectives of their company. Management is
handling higher level responsibilities, coordinating the efforts of the whole
team in order to meet the desired objectives of the company effectively.
According to Henri Fayol “The specialization of the workforce according
to the skills of a person, creating specific personal and professional
development within the labor force and therefore increasing productivity, leads
to specialization which increases the efficiency of labor. By separating a small
part of work, the workers speed and accuracy in its performance increases.
This principle is applicable to both technical as well as managerial work.”
Where workers are specialists, managers can group those employees into
departments so their work is appropriately directed and coordinated. In short,
work should be divided, and the right people should be given the right jobs to
reduce redundancy and inefficiency.
This chapter talks about organization and management. That will
provide details about on the proposed organizational structure as well as
personnel’s job descriptions and specifications and their corresponding
compensation and benefits. Capitalization, Employment, and the Company
code of ethics and violations and sanctions were also discussed on this part.

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ORGANIZATIONAL STRUCTURE

Organizational structure is a system used to define a hierarchy within

an organization. It identifies each job, its function and where it reports to within
the organization. This structure is developed to establish how an organization
operates and assists an organization in obtaining its goals to allow for future
growth. The structure is illustrated using an organizational chart.

Clariza V. Barro
General Manager

Angel Eira M. Calilung Brian M. Cunanan Jhenna G. Logronio

Production and Operation
Financial Supervisor Marketing Supervisor
Supervisor

Head Chef
0123-546-346

[email protected]

Jonalie M. Garcia Dominic S. Lazatin Christina S. Mariano

Head Cashier Sales Manager Head Chef

Figure 2.1 Organizational Structure

Employee

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The chart above shows the organizational structure of the Best Tasting
Food Company. This structure shows the hierarchical arrangement of authority
of the company. The company is headed by the General Manager, followed by
the three chief officers who are in the field of Financial, Marketing, and
Operations.
The General Manager otherwise known as Managing Directors or Chief
Operating Officers, are tasked with overseeing daily business activities,
improving overall business functions, training heads of departments, managing
budgets, developing strategic plans, creating policies, and communicating
business goals.
Below the General Manager is the Financial Supervisor which is
responsible for supervising financial and accounting processes and ensure
adherence to company/federal laws. Prepare and distribute budget reports
and financial statements to management in a timely fashion. Manage account
payables and receivable activities in a timely manner.
Next in line is the Marketing Supervisor wherein he/she is responsible
for coordinating all internal and external marketing and promotional efforts
including merchandising, community relations, public relations, information,
events, and demos. A marketing supervisor also leads the marketing team in
some companies and prepares the marketing budget.
Followed by the Production and Operation Services wherein they are
the one who accomplishes manufacturing staff results by communicating job
expectations; planning, monitoring, and appraising job results; coaching,
counseling, and disciplining employees; initiating, coordinating, and enforcing
systems, policies, and procedures.Head Chef, Head Cashier, and Sales
Manager will be under this department.

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EMPLOYEES’ JOB DESCRIPTION AND JOB SPECIFICATION

Position: General Manager

Job Description

- Overseeing daily business operations.

- Developing and implementing growth strategies.
- Training low-level managers and staff.
- Creating and managing budgets.
- Improving revenue.
- Hiring employees.
- Evaluating performance and productivity.
- Analyzing accounting and financial data.
- Researching and identifying growth opportunities.
- Generating reports and giving presentations.

Job Specification

- Degree in Business Management or Masters in Business Administration.

- Wide knowledge of different business functions.
- Strong leadership qualities.
- Excellent communication skills.
- Highly organized.
- Strong work ethic.
- Good interpersonal skills.
- Meticulous attention to detail.
- Computer literate.
- Proactive nature.

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Position: Financial Supervisor

Job Description

- Responsible for the supervision of finance related tasks.

- Oversees the collection and analysis of financial information for an
organization.
- Monitors the creation of monthly, quarterly, and annual reports and
ensures financial information has been recorded accurately.

Job Specification

- Require a bachelor's degree (BS/MA degree in Finance, Accounting or

Economics)
- Typically requires 3-5years experience in the related area as an
individual contributor.
- Professional qualification such as CFA/CPA
- Has knowledge in using accounting softwares.

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Position: Marketing Supervisor

Job Description

- 10 years of progressively more responsible positions in marketing,

preferably in a similar industry.
- Experience in supervising and managing a professional staff.
- Responsible for managing the company's marketing preparation and
oversees the production of all promotional materials and marketing
campaigns.

Job Specification

- Bachelor Degree in Marketing specialization or a related field required.

- Masters of Business Administration, Marketing specialization preferred.
- Excellent communication skills
- Practice and a team player.

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Position: Productions and Operations Supervisor

Job Description

- Set daily/weekly/monthly objectives and communicate them to

employees.
- Organize workflow by assigning responsibilities and preparing
schedules.
- Oversee and coach employees.
- Ensure the safe use of equipment and schedule regular maintenance.
- Check production output according to specifications.
- Submit reports on performance and progress.
- Identify issues in efficiency and suggest improvements.
- Train new employees on how to safely use machinery and follow
procedures.
- Enforce strict safety guidelines and company standards.

Job Specification

- Proven experience as Production Supervisor or similar role

- Experience in using various types of manufacturing machinery and
tools
- Advanced skills in MS Office
- Organizational and leadership abilities
- Communication and interpersonal skills
- Self-motivated with a results-driven approach
- Problem-solving skills
- High School Diploma; Degree in a technical, engineering or relevant
field will be an advantage
- BSc/BA in Business Administration or relevant field; MSc/MBA is a plus

- Distinct organizational and leadership abilities

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Position: Head Chef

Job Description

- Plans and directs food preparation and culinary activities.

- Modifies menus or create new ones that meet quality standards.

- Estimates food requirements food/labor costs.

Job Specification

- Proven working experience as a head chef

- Excellent record of kitchen management

- BS degree in Culinary science or related certificate

- At least 2 years of working experience

- National Certificate in Food Processing, Cookery or Commercial

Cooking

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Position: Sales Manager

Job Description

- Achieve growth and hit sales targets by successfully managing the

sales team.
- Design and implement a strategic business plan that expands
company’s customer base and ensure it’s strong presence.
- Own recruiting, objectives setting, coaching and performance
monitoring of sales representatives.
- Build and promote strong, long-lasting customer relationships by
partnering with them and understanding their needs.
- Present sales, revenue and expenses reports and realistic forecasts to
the management team.
- Emerging markets and market shifts while being fully aware of new
products status.

Job Specification

- BS/MS degree in business administration major in marketing or a

related field
- Successful previous experience as a sales representative or sales
manager, consistently meeting or exceeding targets
- Committed to continuous education through workshops, seminars and
conferences
- Demonstrated ability to communicate, present and influence credibly
and effectively at all levels of the organization
- Proven ability to drive the sales process from plan to close
- Strong business sense and industry expertise
- Excellent mentoring, coaching and people management skills
- Communication skills

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Position: Head Cashier

Job Description

- Oversee cash transactions, cash reconciliations, account payments,

account receivables and other accounting duties according to company
policies.
- Welcome customers, provide assistance and respond to their concerns.
- Manage customer transactions both cash and card payments.

Job Specification

- At least a college graduate

- Has basic knowledge and skills on computer

- Has knowledge in using POS (Point of Sales) software

- Conflict management skills

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CAPITALIZATION

BEST TASTING FOOD COMPANY

Sta. Lucia, Sta. Ana, Pampanga

CAPITAL CONTRIBUTION

Owner/s Amount Percentage

Barro, Clariza V. 600,000.00 25%

Calilung, Angel Eira M. 300,000.00 12.5%

Cunanan, Brian M. 300,000.00 12.5%

Garcia, Jonalie M. 300,000.00 12.5%

Lazatin, Dominic S. 300,000.00 12.5%

Logronio,Jhenna S. 300,000.00 12.5%

Mariano, Christina M. 300,000.00 12.5%

TOTAL ₱2,400,000.00 100%

Table 1.1 Capitalization

The firm is a Partnership and shall be registered with the Securities and
Exchange Commission. It has a capital of Two Million One Hundred Thousand
Pesos (₱ 2,100,000.00), wherein each partner contributed Three Hundred
Thousand Pesos (₱ 300,000.00) to the firm. One partner contributed Six
Hundred Thousand Pesos (₱ 600,000.00).

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MANAGEMENT POLICIES, SYSTEMS, AND PROCEDURES

HIRING AND RECRUITMENT PROCESS

Figure 2.2 Hiring and Recruitment Process

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Organization Socialization/Orientation
Organizational orientation is an individual's predisposition toward work,
motivation to work, job satisfaction, and ways of dealing with peers,
subordinates, and supervisors on the job. So, the Best Tasting Food Company
follow the step on how to encourages good socialization within its people
through different activities that will lead to the betterment and the success of
the company.

Requirements of Applicants
 Police Clearance
 NBI Clearance
 Pag- Ibig Number
 BIR Tin Number
 SSS Number
 Phil Health Number
 Hard Copy of Credentials
 PSA Birth Certificate
 Medical Result/Certificate (x-ray, drug test, urine, stool, hepa)

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Attire Guidelines for Men and Women

The Best Tasting Food Company expects employees to dress
appropriately in business casual attire. Because our work environment serves
customers, professional business casual attire is essential. Customers make
decisions about the quality of products and services based on their interaction
with you.
Men
 A tailored 1-, 2-, or 3-button suit that is in a neutral and solid colors
such as black, navy, or gray – no colorful suits.
 Ties and other accessories that are conservative in style and color; stay
away from novelty ties like cartoon characters or patterns for sports
teams.
 White, collared button-up shirts; no tee shirts.
 Closed-toe oxfords in black or brown; do not wear loafers.
Women
 A well-cut skirt suit or pantsuit in modest and neutral colors, like black,
brown, navy, or gray.
 White button-ups with a collar.
 Closed-toe heels in a neutral color like black, gray, taupe, or brown; do
not expose your toes (e.g., sandals).
 Tights, particularly in a dark color.
 Conservative earrings – go with diamond studs instead of large hoop
earrings.
 For skirts, make sure they are no more than two finger widths above
your knees.

Figure 2.3 Attire of Men and Women

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COMPENSATION AND BENEFITS

MANAGEMENT SALARY TABLE

NO. OF SALARY MONTHLY TOTAL

NAME AND POSITION
WORKIN PER DAY SALARY ANNUAL
G DAYS SALARY
(without any other
compensation)

Clariza Barro
General Manager 22 ₱ ₱ ₱ 475,200.00
1,800.00 39,600.00

Angel Eira Calilung

Financial Supervisor 22 ₱ ₱ ₱ 343,200.00
1,300.00 28,600.00

Brian Cunanan
Marketing Supervisor 22 ₱ ₱ ₱ 335,280.00
1,270.00 27,940.00

Jhenna Logronio
Production and 22 ₱ ₱ ₱ 303,600.00
Operations Supervisor 1,150.00 25,300.00

.
Jonalie Garcia 22 ₱ 990.00 ₱ ₱ 261,360.00
Head Chef 21,780.00

Dominic Lazatin 22 ₱ 850.00 ₱ ₱ 224,400.00

Sales Manager 18,700.00

Christina Mariano 22 ₱ 800.00 ₱ ₱ 211,200.00

Head Cashier 17,600.00

TOTAL - - ₱ ₱ 2,154,240.00
179,520.00

Table 1.2 Managemnet Salary Table

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EMPLOYEE SALARY TABLE

TOTAL
POSITION NO. OF NO. OF SALARY MONTHLY ANNUAL
EMPLOY WORKIN PER DAY SALARY SALARY
EE G DAYS (up to)

Cashier 5 26 ₱ 420.00 ₱ ₱
10,920.00 131,040.0
0

Dishwashe 5 26 ₱ 350.00 ₱ 9,100.00 ₱

r and Crew 109,200.0
0

TOTAL 10 - - ₱ ₱
20,020.00 240,240.0
0

Table 1.3 Employee Salary Table

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Below is the summary of Best Tasting Food Company’s benefits that the
management and regular employees shall receive.

Holidays

Sick leave (24 days in a year)

(5 percent of firms have paid sick leave
for full-time employees only)
PAID TIME OFF
Vacation leave (24 days in a year)

Other leave (as applicable)

Dental and optical care

MEDICAL INSURANCE
Hospital rooms, surgeon fees, medicines

SSS
OTHER INSURANCES
PAG-IBIG

PHILHEALTH

13TH month pay

Performance-based bonus (full-time

employees)

FRINGE BENEFITS
Overtime Pay

Meal Allowance for overtime work

Premium Pay

Holiday Pay

Table 1.4 Benefits of Employees shall received

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Below are the regular holidays and special non-working holidays being
regulated by the company and mandated under the Labor Code of the
Philippines (Article 94).

Holiday Name Date

▪ New Year’s Day January 1

▪ Chinese New Year’s Day February 5

▪ People Power Revolution February 25

▪ Araw ng Kagitingan April 9

▪ Maundy Thursday April 18

▪ Good Friday April 19

▪ Black Saturday April 20

▪ Labor Day May 1

▪ Independence Day June 9

▪ Ninoy Aquino Day August 21

▪ National Heroes Day August 27

▪ Bonifacio Day November 30

▪ Christmas Day December 25

▪ Rizal Day December 30

▪ New Year’s Eve December 31

3 SPECIAL HOLIDAYS
▪ Jose Abad Santos Day
May 7
▪ Eruption of Mt. Pinatubo
June 15
▪ Pampanga Day
December 11

Table 1.5 Holidays

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CODE OF ETHICS
This Code of Ethics of the Best Tasting Food Company is a statement
of the Company’s common values and of its common commitment to promote
the highest possible business standards for the mutual benefit of both the
company and its customers.
The Best Tasting Food Company, by adopting and enforcing this Code,
seeks to maintain and develop the reputation of the company and of its
members and to enhance the ability of everyone in the company to deal with
one another and to their customers fairly and equitably and with mutual
confidence and trust.
1. Compliance with Laws, Rules and Regulations
Compliance with both the letter and spirit of all applicable laws,
rules and regulations, including the rules of any securities exchange or
other organization or regulatory body, is critical to BTF Company’s
reputation and continued success. All associates and directors must
respect and obey the laws of the cities, and countries in which the
Company operates and avoid even the appearance of impropriety.
Associates or directors who fail to comply with the Code or any
applicable laws will be subject to disciplinary measures, up to and
including termination.
2. Conflicts of Interest
Associates and directors must avoid all situations in which their
personal interests may conflict, or appear to conflict, with BTF’s interests.
A conflict exists if there is the potential for improper influence, whether or
not the associate’s or director’s judgment is actually affected. For example,
a conflict of interest arises if an associate or director:
 causes the Company to engage in business transactions with a
company that the individual or his or her friends or relatives control.
 competes with the Company or makes a business decision for his or

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her own personal advantage, rather than because it is in the

Company’s best interest;
 takes actions or has personal or family interests that may make it
difficult for him or her to perform his or her duties effectively; or
 receives improper personal benefits or gifts, either directly or indirectly
through relatives or affiliates.
In determining whether a conflict of interest exists, associates and
directors should ask themselves the following questions:
Potential conflicts must be reported immediately to the General
Counsel. Any associate or director who becomes aware of a conflict or
potential conflict involving another associate or director should bring it
to the attention of the Company by reporting to the General Counsel or
contacting a member of the Audit Committee of the Board of Directors.
3. Food Sanitation
The Company should only sell food made in kitchens that adhere
to a high standard of sanitation. BTF Company’s associates and
directors should observed a clean and sanitize production area to
ensure that the company is serving untainted food.
4. Confidentiality
BTF Company places the utmost importance in protecting the
privacy of its associates and customers and maintaining the secrecy of
information related to its business. The Company takes its obligation to
protect confidential information very seriously.
Confidential information includes all non-public information
(including, for example, “inside information” about BTF’s business and
information that suppliers and customers have entrusted to the
Company) that may be of use to competitors or may otherwise be
harmful to the Company or its key stakeholders if disclosed. Financial
information is of special sensitivity and should under all circumstances

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be considered confidential, except where its disclosure is approved by

the Company or when the information has been publicly disseminated.
Other confidential information may include:
 associate or customer social security numbers, credit card numbers,
salary, benefit or health information, and any other personally
identifying information that is not public (e.g., driver’s license number,
a passport number);
 information related to BTF Company’s business plans, competitors,
new products and product improvements, marketing plans and
promotional strategies, methods of operation, suppliers, customers,
associates and financial performance, including results, projections,
goals and initiatives; and
 anything else that the company has designated as confidential or that
is protected from disclosure by law (including privacy laws relating to
the protection and disclosure of personal data).
Any disclosure of BTF Company’s confidential information must
be made in accordance with BTF Company’s policies and approved
business practices, which include measures (such as the use of
nondisclosure agreements) designed to prevent the unauthorized
disclosure of the information by approved recipients. Associates and
directors should take all necessary steps to prevent any unauthorized
access to confidential information, including both electronic and non-
electronic forms of data.
Associates may not communicate with the press about the
Company without prior authorization of the owners. Associates and
directors should also use caution when speaking of the Company
outside of work, such as with family members, at social gatherings
and at industry conferences.

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The obligation to preserve confidential information continues

even after an associate or director leaves the Company.
5. Protection and Proper Use of Company Assets
All associates and directors should promote and ensure the
efficient and responsible use of the Company’s assets and resources.
Theft, carelessness and waste have a direct impact on the Company’s
profitability. Any suspected incidents of fraud or theft should be
immediately reported for investigation.
Company assets, such as proprietary information, funds,
materials, supplies, products, equipment, software, facilities, and other
assets owned or leased by the Company or that are otherwise in the
Company’s possession, may only be used for legitimate business
purposes and must never be used unlawfully.
Proprietary information includes any information that is not
generally known to the public or would be valued by, or helpful to, our
competitors. Examples of proprietary information are intellectual
property, business and marketing plans and associate information. The
obligation to use proprietary information only for legitimate business
purposes continues even after an associate or director leaves the
Company.
BTF Company’s trademarks are valuable assets, and everyone
associated with the Company must work to protect them. Any misuse of
the Company’s trademarks, including counterfeit BTF Company’s
merchandise being sold or displayed anywhere, should be reported to
BTF Company’s General Counsel.
6. Company Records
Records created, received or used during the conduct of BTF
Company business, including all communications sent or received
using the Company’s email system, are at all times the property of BTF

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Company, no matter where those records may be located. At any time,

the Company (and, in certain circumstances, third parties including
government officials) may, without prior notice, review any and all
Company records, including those marked “Personal” or “Private.”
7. Disciplinary Action
Violation of any provision of the Code of Business Conduct may
result to disciplinary action, including dismissal and reimbursement for
any loss to the Company that result from the employee's action. If
appropriate, a violation may result in legal action against the employee
or referral to the appropriate government authorities.
8. Health and Safety
Safety is a top priority for BTF Company, and the Company
complies with all federal, state and local safety laws. Associates and
directors share an equal responsibility in providing a safe work
environment; they are expected to follow any posted safety signs and to
report any unsafe conditions within the workplace to their manager.
Anyone making a good faith report of unsafe conditions will not be
reprimanded or retaliated against in any way.
BTF Company strictly prohibits any violent or threatening
behavior and maintains a drug- and alcohol free workplace. This
expectation applies to all associates, directors, visitors and customers.
The serving and consumption of alcoholic beverages at functions
planned and sponsored or hosted by the company shall comply with all
laws and should only occur when no further business is anticipated for
the day.
9. Bribery, Kickbacks and Fraud
Associates and directors must comply with all applicable laws
addressing bribery, corruption and fraud, including the Anti-Graft and
Corrupt Practices Act (Republic Act No. 3019). The R.A. 3019 makes it

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illegal for any associate, director or third-party agent or intermediary to

offer, promise or give, directly or indirectly, anything of value, including
any payment, favor, incentive or undue advantage, to any government
official of any other country in order to obtain or retain business or
secure any improper advantage. Any associate or director who
becomes aware of any improper payments to government officials or
needs guidance regarding any proposed payment should contact BTF
Company’s General Counsel.
Associates and directors may never accept bribes, kickbacks or
any other unlawful payment. Such activities are subject to termination
and possible criminal proceedings.
Associates and directors may not use expense accounts to pay
for any personal political contributions or seek any other form of
reimbursement from the Company for such contributions.
10. Professional Integrity
Business owners and employees should conduct themselves in
a professional manner that reflects the attitude of the establishment
they are working in. Maintaining a high level of integrity at the personal
and business levels is a key factor in presenting a professional level of
service.

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VIOLATIONS AND SANCTIONS

Violations 1st Offense 2nd Offense 3rd Offense

Attendance-related offenses: Written 5- to 30-day 30-day

Reprimand to 5- suspension suspension to
a. Absence without leave day suspension termination
(AWOL).

b. Failure to follow
established leave
procedures
5- to 30-day
c. Excessive unauthorized suspension 30-day
absences (e.g., more than suspension to
5 consecutive workdays). termination
Improper or unauthorized release Written 5- to 30-day 30-day
of sensitive and administratively- Reprimand to 5- suspension suspension to
controlled information or day suspension termination
employee records; failure to
safeguard classified material.

Release of restricted information 30-day termination

is deliberate. suspension

Offenses related to substance 5- to 30-day 30-day

abuse suspension suspension to
termination
a. Alcohol Related

b. Drug Related termination

Boisterous or Written 5- to 30-day 30-day

disruptive/disorderly conduct; Reprimand to 5- suspension suspension to
use of insulting, intimidating, day suspension termination
abusive or offensive language to
or about another employee or
supervisor.

Threatening statements or Written 5- to 30-day 30-day

behavior (of a physical nature). Reprimand to 5- suspension suspension to
day suspension termination

Negligence of Work Written 5- to 30-day 30-day

Reprimand to 5- suspension suspension to
day suspension termination

Table 1.6 Violations and Sanctions

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CHAPTER III
MARKET STUDY
INTRODUCTION
The market study involves methods of analyzing the demand and
supply situations and pricing strategies for a particular product or service. This
part also gives the necessary information regarding the target market, location,
and competition that influence the activities in the market.
This study also discusses the viability of the proposed project through
determining the needs and wants of the market and then matching it with the
appropriate products and services that will satisfy those needs. In addition to
that, careful analysis of the demand and supply of the product is needed for it
dictates the feasibility and profitability of the entire project.
SEGMENTATION
Demographic Segmentation
Demographic segmentation is market segmentation according to age,
race, religion, gender, family size, ethnicity, income, and education.
Demographics can be segmented into several markets to help an organization
target its consumers more accurately.With this type of segmentation, the
proponents can categorize the needs of consumers properly because
demographics can be segmented into several markets to help an organization
target is consumers more accurately.
The Best Tasting Food Company targets to introduce the products to
the people who are passing and going in Sta. Lucia, Sta. Ana, Pampanga. The
target customers are anyone whose age ranging from 7 years and above. The
students are fond of affordable dessert that fits on their allowance or budget,
by having a unique flavor and attractive appearance or packaging, they will not
hesitate to buy and try the products offered. The target customers do not limit
only to the students, products are also offered to anyone who loves frozen
desserts.

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Geographic Segmentation
Geographic segmentation is when a business divides its market on the
basis of geography. They can geographically segment a market by area, such
as cities, counties, regions, countries, and international regions. They can also
break a market down into rural, suburban and urban areas.
The Best Tasting Food Company’s business building will be located
exactly beside the Holy Cross College, Inc. and in front of the Sta. Ana
Elementary School. The owners prefer this place because it is accessible to
the target market and a lot of people are passing in this area, adding the
people residing beside the building.
DEMAND AND SUPPLY ANALYSIS
Demand and supply analysis is the study of how buyers and sellers
interact to determine transaction prices and quantities. This method will help
the proponents gather information with regards to the demand and supply
situation of the market. Demand and supply analysis helps both individuals
and small business better assess market conditions when making everyday
decisions. Decisions ranging from those related to deciding what to purchase
at the supermarket to those involved in assessing production levels can all be
influenced by a greater understanding of these concepts.
In order to know and address the demand, the proponents conducted
surveys.

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DEMAND ANALYSIS
Growth Rate 2.31% 0.0231
Table 2.1
TABLE: HISTORICAL POPULATION

Sta. Ana (Individual Average Family Household

YEAR Population) Size Population

2016 58,582 5 11,716

2017 59,935 5 11,987

2018 61,320 5 12,264

2019 62,737 5 12,547

2020 64,186 5 12,837

Computing for the number of respondents using Slovin’s Formula

1+ ne²

Margin of error = 0.05

= 64,186

1 + ( 64,186 ) ( 0.05 )²

= 64,028

1+ ( 64,186 ) ( 0.0025 )

= 64,186

161.47

= 398

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Table 2.2

COMPUTATION OF CONSUMPTION

Consumption Data Gathered (f) Frequency (x) fx

Once a day 212 360 76,320

Once a week 138 52 7,176

Twice a week 24 104 2,496

Monthly 24 12 288

TOTAL {∑(fx)} 398 86,280

= 217

Assumption of 360 days per year (excluding 5 holidays). There are 52 weeks

in a year.

Let: f = total number of frequency obtained in the conducted survey

x = number of times (expected) the product is consumed in a year

CONSUMPTION RATE PER CAPITAL (AVERAGE CONSUMPTION PER

HEAD)

DEMAND CONSUMPTION ON SAMPLE

x = ∑ (fx) / n

x = 217

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Target Market Percentage

No. 3 Questionnaire 90%

No. 4 Questionnaire 88%

No. 6 Questionnaire 70%

No. 7 Questionnaire 82%

No. 8 Questionnaire 86%

Target Market Percentage = 83%

Table 2.3

TABLE: PROJECTED POPULATION

Year Sta. Ana (individual Average Family Household

population) Size Population
2021 65,669 5 13,134

2022 67,186 5 13,437

2023 68,738 5 13,748

2024 70,326 5 14,065

2025 71,951 5 14,390

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Table 2.4

Computation of the Historical Demand

Year 2016 2017 2018 2019 2020

Household 11,716 11,987 12,264 12,547 12,837

Population

Target Market 83% 83% 83% 83% 83%

Percentage

Target Market 9,724 9,949 10,179 10,414 10,655

Frequency 217 217 217 217 217

Annual Demand 2,110,108 2,158,933 2,208,843 2,259,838 2,312,135

Table 2.5

Historical Demand

Year Demand

2016 2,110,108

2017 2,158,933

2018 2,208,843

2019 2,259,838

2020 2,312,135

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Table 2.6

Computation of the Historical Demand

Year 2021 2022 2023 2024 2025

Household 13,134 13,437 13,748 14,065 14,390

Population

Target Market 83% 83% 83% 83% 83%

Percentage

Target Market 10,901 11,153 11,411 11,674 11,944

Frequency 217 217 217 217 217

Annual 2,365,517 2,420,201 2,476,187 2,533,258 2,591,848

Demand

Table 2.7

Historical Demand

Year Demand

2021 2,365,517

2022 2,420,201

2023 2,476,187

2024 2,533,258

2025 2,591,848

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METHODS OF PROJECTIONS
Arithmetical Straight Line Method

Formula = Current Demand - Demand last 5 years

Solution = 2,312,135 - 2,110,108

5-1

= 202,027

= 50,507

Table 2.8

Projected Demand (Arithmetical Straight Line Method)

Year Demand

2021 2,362,642

2022 2,413,149

2023 2,463,656

2024 2,514,163

2025 2,564,670

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COMPUTATION OF STANDARD DEVIATION

Table 2.9

Year X X- ( X- )²

2016 59,935 -2,834 8,031,556

2017 61,320 -1,449 2,099,601

2018 62,737 -32 1,024

2019 64,186 1,417 2,007,889

2020 65,669 2,900 8,410,000

= 62,769
X
SUM OF VARIANCE = 20,550,070

AVERAGE OF VARIANCE = 4,110,014

STANDARD DEVIATION = 2,027.32

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SUPPLY ANALYSIS

Table 2.10

Name of Competitor Number of Products Estimate of Yearly

Sold Per Day Products Sold

(Based on Survey)

Direct Competitors

Frosty Ice Candy 57 20,520

Jojo Ice Candy 84 30,240

Indirect Competitors

Bubble Frosty 125 45,000

Ver &Rhea Buko House 38 13,680

Yetito 57 20,520

Total 361 129,960

Note: Survey from Competitors

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Table 2.11

Direct Competitors

PROJECTED COMPETITORS’ SUPPLY

Year Frosty Ice Jojo Ice Candy Total

Candy
2020 20,520 30,240 50,760
2021 26,676 34,776 61,452
2022 34,679 39,992 74,671
2023 45,083 45,991 91,074
2024 58,608 52,890 111,498
2025 76,190 60,824 130,014

Indirect Competitors

Year Bubble Ver &Rhea Yetito Total

Frosty Buko
House
2020 45,000 13,680 20,520 79,200

2021 47,700 18,331 28,523 94,554

2022 50,562 24,564 39,647 114,773

2023 53,596 32,916 55,109 141,621

2024 56,812 44,107 76,602 177,521

2025 60,221 59,103 106,477 225,801

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Table 2.12
Projected Supply

Year

2020 129,960
2021 156,006
2022 189,444
2023 232,695
2024 289,019
2025 355,815

DEMAND AND SUPPLY GAP

CURRENT DEMAND AND SUPPLY GAP
Table 2.13

YEAR DEMAND SUPPLY GAP %

2020 2,312,135 129,960 2,182,175 94.38

2021 2,362,642 156,006 2,206,636 93.40

2022 2,413,149 189,444 2,223,705 92.15

2023 2,463,656 232,695 2,230,961 90.55

2024 2,514,163 289,019 2,225,144 88.50

2025 2,564,670 355,815 2,208,855 86.13

Note: Source from Historical Demand and total supply in 2019

SWOT ANALYSIS

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A SWOT analysis is designed to facilitate a realistic, fact-based, data-

driven look at the strengths and weaknesses of an organization, its initiatives,
or an industry. The organization needs to keep the analysis accurate by
avoiding pre-conceived beliefs or gray areas and instead focusing on real-life
contexts. Indeed, the BTF company used it as a guide and not necessarily as
a prescription.
Strengths Weaknesses
 Caramelo de Hielo stands out in terms  Single location means limited
of ingredients and flavor. reach
 BTF company locate the business in
the central town of Sta. Ana near the  First time business
two school which is Holy Cross
College and Sta. Ana Elementary  Consumers taste
School.  Lack of funding
 BTF company also assembled a team
that embraces discipline and Eco-
friendly to their customers.

 Great Marketing Strategy and provide

great service.

 The company also have an aggressive

and focus marketing campaign with
clear goals and strategies.

 Best tasting Food Company also have

this good communication skills to its
customers.

Opportunities Threats

 Economy of the country is growing.  Weather condition

 Large and diverse population  Marketing Strategies of other

competitors
 Recommendations by our regular
or loyal customers.  Rising costs of ingredients

 Tie ups with other business.  Popularity of other competitors

Table 2.12

SURVEY ANALYSIS

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Survey Analysis helps the proponents to identify principles about

statistical adjustment of data and data processing that can create systematic
and random survey. The proponents gather information by doing a survey to
the students in Holy Cross College that will fulfill in their whole study. They
come up with this survey to gain ideas and to know what are really the needs
and wants of their customer. Further more, they have destined questionnaires
for them to be wise and have an understanding for the customers to endorse
their product.
The proponents will use this approach with the goal to investigate
society, the consumers’ buying behavior, and the other factors that affects
their decision-making. A quantitative method of research will also be used on
which it focuses on gathering numerical data and interprets it to explain a
particular phenomenon. The more detailed you are in your survey data
collection and analysis, the more valuable the data you get will be.
In totality, the questionnaire is consists of eight different question that is
connected to their study that will answer by 362 students as respondents in
Holy Cross College, they free to answer the questions based on their own
perspective. The survey that we conducted to entrepreneurs around Sta.Ana
will help the proponents to find out who actually their competitors and what
strategy they are intake to increase their sales. The results of their survey will
help the proponents of what must be they need to focus on and what more
revision they can make for it to endorse their product through people.

Survey Questionnaire

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1. How often do you buy ice candy in a day?

____ once ____ twice ____ thrice ____ four and above

2. How often do you eat ice candy in a week?

____ once ____ twice ____ thrice ____ four and above

3. Would you like to try ice candy with a lot of unusual ingredients
(powder milk, cassava powder, coconut milk, pinipig, buko, cheese,
and peanut)?
___ Yes ___ No

4. Do you think having a unique color of Ice Candy will encourage

you to patronize our product?
___ Yes ___ No

5. What are the add-ons you wish to have in your ice candy?
___ cheese ___ peanut ___ pinipig ___ pearls

If others, please specify ___________

6. What packaging style can you suggest?

_________________________________________________
_____________________________________________________

7. How much can you spend in buying ice candy?

____Php10 ____Php15____Php20___Php20 above

8. What can you recommend in order for you to patronize our

product?
_________________________________________________
_____________________________________________________
_____________________________________________________

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RESULTS AND DISCUSSION

Survey Results
Table 3.1. Question 1: How often do you buy ice candy in a day?

Measurement Frequency Percent (%)

Scale
Once 244 61

Twice 122 31

Thrice 13 3

Four and above 19 5

Total 398 100

Table 3.1 Number of customers buying ice candy in a day

Out of 398 respondents, 244 of them answered ONCE that is
equivalent to 61 percent , followed by 122 students that answered TWICE with
31 percent, then 13 of them answered THRICE equivalent to 3 percent, and
the remaining 19 answered FOUR AND ABOVE with 5 percent.This means
that most of them loves to buy ice candy

Table 3.2. Question 2: How often do you eat ice candy in a week?

Measurement Scale Frequency Percent (%)

Once 212 53

Twice 138 35

Thrice 24 6

Four and above 24 6

Total 398 100

Table 3.2 Number of customers eating ice candy in a week

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Out of 398 respondents, 212 of them answered ONCE that is

equivalent to 53 percent, followed by 138 students that answered TWICE with
35 percent, then 24 of them answered THRICE equivalent to 6 percent, and
the remaining 24 answered FOUR AND ABOVE with 6 percent.This means
that most of them loves eating ice candy.

Table 3.3. Question 3 : Would you like to try ice candy with a lot of
unusual ingredients (powder milk, cassava powder, coconut milk, pinipig,
buko, cheese,and peanut)?
Measurement Scale Frequency Percent (%)

YES 360 90

NO 38 10

Total 398 100

Figure 3.3 Frequency of customers trying different flavor of ice candy

Out of 398 respondents, 360 have answered YES that has a total
percentage of 90 and the remaining 38 answered NO with 10 percent. This
means that almost of them are willing to try different and unusual ingredient of
an ice candy.

Table 3.4. Question 4 : Do you think having a unique color of Ice Candy
will encourage you to patronize our product?
Measurement Scale Frequency Percent (%)

YES 350 88

NO 48 12

Total 398 100

Figure 3.4 Frequency of customers interested to different color of ice candy

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Out of 398 respondents, 350 have answered YES that has a total
percentage of 88 and the remaining 48 answered NO with 12 percent. Based
on the result, it shows that having a unique color of Ice candy will encourage
the consumer to patronize the product.

Table 3.5. Question 5 : What are the add-ons you wish to have in your ice
candy?
Measurement Scale Frequency Percent (%)

Cheese 148 37

Peanut 47 12

Pinipig 95 24

Pearls 98 24

Others 10 3

Total 398 100

Figure 3.5 Results of add-ons wish to have by the customers

Out of 398 respondents, 148 answered CHEESE that is equivalent to

37 percent, 47 answered PEANUT with 12 percent, 95 answered PINIPIG with
24 percent, 98 answered PEARLS that is equivalent to 24 percent and the
remaining 10 ANSWERED others with 3 percent.This will help the proponents
upon knowing what add-ons do the consumer wants.

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Table 3.6. Question 6 : What packaging style can you suggest?

Measurement Scale Frequency Percent (%)

Plastic 276 70

Unique 73 18

Colorful 13 3

Plastic Cups 36 9

Total 398 100

Figure 3.6 Possible Packaging Style

Out of 398 respondents, 276 answered PLASTIC with a total of 70

percent, 73 answered UNIQUE that is equivalent to 18 percent, 13 answered
COLORFUL with 3 percent, and the remaining 36 answered PLASTIC CUPS
that has total percentage of 9.This will help the proponents in determining
what packaging style they can use for their product.

Table 3.7. Question 7 : How much can you spend in buying ice candy?
Measurement Scale Frequency Percent (%)

₱10.00 327 82

₱15.00 39 10

₱20.00 28 7

₱20.00 and above 4 1

Total 398 100

Figure 3.7 Desired Price

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Out of 398 respondents, 327 answered PHP 10.00 with a percentage

of 83, 39 answered PHP 15.00 with 10 percent, 28 answered PHP 20.00 that
is equivalent to 7 percent and the remaining 4 answered PHP 20 and above
with 1 percent. This data shows that PHP 10.00 is the price that consumers
are willing to spend in buying ice candy.

Table 3.8. Question 8 : What can you recommend in order for you to
patronize our product?

Measurement Scale Frequency Percent (%)

Taste 341 86

Price 57 14

Total 398 100

Figure 3.8 Affordability and Conveniently of a product

Out of 398 respondents, 341 answered TASTE with a total percentage

of 86, and the remaining 57 respondents answered PRICE with 14
percent.This shows that the taste and price are among the basis of the
consumer to buy the product.

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MARKETING PROGRAM AND SYSTEM

MARKETING MIX
Marketing mix refers to the set of actions, or tactics, that a company
uses to promote its brand or product in the market. Marketing mix strategy is
created using the 7P’s of marketing .The 4Ps make up a typical marketing mix
- Price, Product, Promotion and Place. However, nowadays, the marketing mix
increasingly includes several other 3Ps like Packaging, Positioning, People
and even Politics as vital mix elements.

PRODUCT
With todays thirst and cravings of people the proponents decided to
create this very innovative yet affordable and convenient product ‘Caramelo de
Hielo’.
Caramelo de Hielo is an ice candy that offers a variety of flavor with
different mixture of ingredients that will satisfy the needs and wants of the
consumer. In addition, this product was made to beat the heat of Filipinos.

PRICE
Pricing strategy should reflect the resulting price and should cover the
cost per item and the profit margin. The amount should not project your
business as timid or greedy. Low pricing hinders your business' growth while
high pricing kicks you out of the competition.
The company pricing strategy is to position the BTF company products
with a cheap price that is in the mid to lower quadrant of high Quality products.
And the main target for it is, affordability and quality.
The pricing of each product is based from the survey questionnaire
gathered by the proponents. Each Caramelo de Hielo cost 10.00 with any
flavors.

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PLACE
Positioning has always been an important element of setting up a
business. Being in the right location is one of the key ingredients that will often
play a significant role in a company’s profit and overall success.
Best Tasting Food company will locate its store at Sta. Lucia, Sta. Ana,
Pampanga. The proponents find this place a right location because first and
foremost its located near the two big school of Sta. Ana and most especially it
is easily accessible because it is near the road.The business can also be able
to improved its revenue and increase its marketing exposure in this location.

PROMOTION
Promotion is a key element in putting across the benefits of your
product or service to the customers. Well-designed marketing and promotional
strategies ensure long-term success, bring in more customers and ensure
profitability for businesses.
In promoting the business, BTF Company used a strategic commercial
to make more interesting and attractive to consumers, and its story to tell,
fliers that will show the product we offer. In addition, the proponents ideas that
it needs to educate the consumers about the product, inform them on what is
all about on the product and lastly influence them to buy and patronize the
product.

POSITIONING
Positioning enables a company to meet very specific needs of a
particular market segment, offering value that may not be provided by
competitors. Marketers must keep an eye on the competition while considering
positioning elements of their marketing strategy.
Caramelo de hielo is a business that is to offer Filipino delicacies in an
innovative ways and serves as the key for the Filipino culture.

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This is to aim the satisfaction of consumers especially to international

consumers despite of differences in culture, practices and preferences through
local.
Caramelo de Hielo is positioned to be the bond that connects all the
Filipino people around the world to feel the cold in hotness and stressful in
their lives.

PACKAGING
Product packaging not only protects the product during transit from the
manufacturer to the retailer, but it also prevents damage while the product sits
on retail shelves.
BTF Company used plastic ice candy that has a printed sticker logo in
the tissue. It is simple but it is attractive because of printed on it that can
attract customers for its devouring look.

PEOPLE
Best Tasting Food company reinforces its target market as the
individuals such as girl, boy, men and women who are studying, teaching and
working in Holy Cross College.
BTF company workforce are well-trained and ready to serve their
customer with respect and hospitality.

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ACTION PLAN

Strategy How and Purpose Target Time Inclusions

1. Marketing Spreading awareness about the 1 months Marketing

Strategy product to attract more customers and before the Manager
to gain public attention, using social grand
media, leaflets, tarpaulins, and opening
brochures.
2. Offering Through giving the first 10 customers Opening of Sales Manager
Freebies and discount promos and freebies. To be the operation
Discounts able to catch their attention and
eventually to gain more loyal
customers that will patronize the
product.
3. Product Be open to new ideas, feedbacks, 4 months General
Innovation comments, or suggestions to improve after the Manager and
the product that will surely satisfy the operation Operating
customers. Manager
4. Providing By developing new product new Semi- General
new varieties of product fillings and flavors and as well annually or Manager and
product as to introduce a new one which is after a year Operating
different from the usual to avoid the Manager
satiation of the product. And also to
level up the product differentiation
game in the market.
5. Increase Meet with top 20% customers and Every month Sales Manager
sales identify ways to increase sales per
customer, to be able to create a
positive impact to the overall sales of
the business.
6. Improve Maintain the best quality of the After a month Marketing
customer- products and services being offered. of operation Manager and
services Never settle and always aim for the and then on- Sales Manager
best when it comes to meeting the going
needs of the customers.
7. Training Customer-service training for all September General
employees and other related trainings 2019 Manager and
that will greatly help them become Operating
more competitive in the workforce. Manager
8. Improve cash Introduce an easy payment plan for October 2019 Financial
flow to reduce customers. Manager
costs
9. Recruitment Identify skill set required for additional November General
Plan staff and commission recruitment 2019 Manager
agency to assist with employment.

Table 3.9 Action Plan

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CHAPTER IV
PRODUCTION STUDY
Production study is a continuous and lengthy study (may be of days),
taken with purpose of checking the present or proposed standard time. It may
be used to obtain the information affecting the rate of output. So, the Best
Tasting Food company have this production study to know an idea about on
the standard time checking technique.

DESCRIPTION OF THE PRODUCT

Caramelo de Hielo is an Ice candy that’s taste like an Ice Cream. The
entrepreneurs named it Caramelo de Hielo because caramelo stands for its
creaminess and Hielo means cool/cold. This product has different flavors like
avocado, chocolate, ube, and many more that can satisfies customers
because of its tasty characteristics and unique ingredients. Caramelo de Hielo
is very different from the other ice candy. In totality, there is an innovation with
the looks/packaging and also an innovation in a whole taste and flavors that
only Best tasting Food company can provide.

RAW MATERIALS AND SUPPLIES

Raw materials play an important role in the production process to a
great extent as the success of the economy of a country is determined by the
amount of natural resources held by a country within its borders.

Product’s Primary Ingredients

POWDERED MILK
To obtain milk powder, raw milk is evaporated till it leaves behind milk
solids minus the moisture content. In short, milk powder is evaporated milk,
which is further condensed and processed.

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Powdered milk is the main ingredient for this product without this you
cannot make Caramelo de Hielo. This is a good source of essential minerals
and vitamins such as magnesium, calcium, zinc, potassium as well as vitamins
A, D, E and K.

CASSAVA POWDER
Tapioca is a starch extracted from the cassava root through a process
of washing and pulping. The wet pulp is then squeezed to extract a starchy
liquid. Once all the water evaporates from the starchy liquid, the tapioca flour
remains. Alternatively, cassava flour is the whole root, simply peeled, dried
and ground.

Cassava power is important in making caramelo de hielo because it

maintain its stickyness and it is not hard to bite when it freeze. Cassava
powder contains plenty of carbohydrate and key vitamins (vitamin C, thiamine,
riboflavin, and niacin) and minerals.

COCONUT MILK
Coconut milk is a white, milky substance extracted from the flesh of
mature coconuts. It can benefit health in several ways, such as by stimulating
weight loss and lowering cholesterol.

Coconut milk is needed in making caramelo de hielo to maintain its

creaminess. Coconut milk is very healthy It contains antioxidants,Electrolyte
balance,Prevents heart disease,Strengthens the immune system,Prevention of
anemia,Healthy hair and skin,Anti-inflammatory properties.

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Buko (Young Coconut)

Young coconuts, also known as ma-prao orn, are encased with a
uniquely shaped ivory shell. The Young coconut is harvested directly from the
tree before it has time to age and drop like the more mature white and brown
husked coconuts. This white coconut meat offers a sweet flavor that is soft
enough to be eaten with a spoon.

Buko is one of the flavor of caramelo de hielo it provide a source of

calcium, carbohydrates, a trace of iron and dietary fiber. The water in this
coconut is very high in electrolytes.

CHEESE
Cheese is a dairy product derived from milk that is produced in a wide
range of flavors, textures, and forms by coagulation of the milk protein
casein.Cheese is a great source of calcium, fat, and protein. It also contains
high amounts of vitamins A and B-12, along with zinc, phosphorus, and
riboflavin.

Cheese is a little bit salty and when you mix it into caramelo de hielo it’s
a perfect combination and sweetness and salty taste.

PEANUT
The peanut, also known as the groundnut, goober (US), or monkey nut
(UK), and taxonomically classified as Arachis hypogaea, is a legume crop
grown mainly for its edible seeds.

Peanuts are rich in protein, fat, and various healthy nutrients.

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AVOCADO
Avocado is the fruit of the avocado tree, scientifically known as Persea
americana.This fruit is prized for its high nutrient value and is added to various
dishes due to its good flavor and rich texture. Avocados are a great source of
vitamins C, E, K, and B-6, as well as riboflavin, niacin, folate, pantothenic acid,
magnesium, and potassium. They also provide lutein, beta-carotene, and
omega-3 fatty acids.

When eating avocado you need to add sugar. It is very perfect to flavor in
caramelo de hielo cause its sweet a perfect combination to avocado.

PINIPIG
Pinipig are immature grains of glutinous rice pounded until flat before
being toasted. It is commonly used as toppings for various desserts in
Philippine cuisine, but can also be eaten plain, made into cakes, or mixed with
drinks and other dishes. It contains Carbohydrates,Energy,and fiber.

MANUFACTURING PROCESS
1. Prepare everything to use, 3 big containers, pots, large spoons and
ingredients.
2. Boil water in pots.
3. While waiting for it to boil, strain the coconut and place it in a container.
4. When finished, mix in the powdered milk and the sugar.
5. Take another container and put cassava powder with a little water.
6. When the water is boiling in the pot, mix it with cassava powder.
7. When the hot water and cassava powder are combined, add the coconut
milk and powdered milk, and just mix it up.
8. Put different flavor.
9. Ready for packaging.

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PLANT SIZE AND PRODUCTION SCHEDULE

PRODUCTION SCHEDULE

START TO DO LIST END QUOTA PERSONNEL

TIME TIME
8:00 • Check if the ingredients 9:00 AM • Ingredients are •Operations
AM are already complete complete and ready Supervisor
•Clean the kitchen and for processing
display area • Kitchen and display
area is cleaned and
prepared to used
9:00 • Process of doing On-going • 170 pieces of • Head Chef
AM Caramelo de hielo Caramelo de Hielo • Cooks
per batch.
9:30 •Boiling water in pots. 9:45 AM •Make sure that the • Cooks
AM While waiting for it to boil, water is enough for
strain the coconut and the mixture of
place it in a container. ingredients

9:45 •When finished, mix in the 10:00 AM • Ensure that the • Cooks
AM powdered milk and the ingredients are well • Production
sugar. mixed. and Operations
Supervisor
10:00 • Take another container On-going • Measure the all the • Cooks
AM and put cassava powder ingredients right. • Production
with a little water. • Mix all the and Operations
• When the hot water and combined ingredients Supervisor
cassava powder are thoroughly.
combined, add the coconut • Pack it well.
milk and powdered milk,
and just mix it up.
• Ready for packaging.
1:00 • Cleaning and checking 2:30 PM • Make sure that tools • Head Chef
PM the tools and equipment and equipment are • Production
used well-cleaned and safe and Operations
• Making sure that the to used Supervisor
display and kitchen area • Display and kitchen
are properly clean and area are properly
sanitize clean and sanitize
• Checking the remaining • Leftover raw
products and ingredients materials are properly
store

Table 3.10 Production Schedule

The table above illustrates the proposed production schedule.
Scheduling is a very important part in every business. It is defined as an
everyday task such as for preparing foods, order placement, target completion
of products etc. It aims to make the work more efficient, fast, and convenient.

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MACHINERIES AND EQUIPMENTS/SUPPLIES/INVENTORY

OFFICE SUPPLIES
Qty. Unit Cost Subtotal
Record Book 12 ₱ 50.00 ₱ 600.00
Ledger Book 12 ₱ 50.00 ₱ 600.00
Journal Book 12 ₱ 50.00 ₱ 600.00
Short Folder 50 ₱ 3.00 ₱ 150.00
Long Folder 50 ₱ 4.00 ₱ 200.00
Bond paper short 5 ₱ 150.00 ₱ 750.00
Bond paper long 5 ₱ 160.00 ₱ 800.00
Ball pen 10 ₱ 10.00 ₱ 100.00
Pencil 12 ₱ 5.00 ₱ 60.00
Liquid Corrector 6 ₱ 30.00 ₱ 180.00
Carbon Paper 3 ₱ 30.00 ₱ 90.00
Scissors 3 ₱ 15.00 ₱ 45.00
Scotch Tape 24 ₱ 15.00 ₱ 360.00
Tape Dispenser 2 ₱ 109.00 ₱ 218.00
Sharpener 5 ₱ 20.00 ₱ 100.00
Marker 2 ₱ 100.00 ₱ 200.00
Ruler 3 ₱ 10.00 ₱ 30.00
Staple 5 ₱ 45.00 ₱ 225.00
Stapler 3 ₱ 170.00 ₱ 510.00
Puncher 2 ₱ 350.00 ₱ 700.00
Fastener 5 ₱ 45.00 ₱ 225.00
Paper Clip 2 ₱ 20.00 ₱ 40.00
Petty cash Voucher 12 ₱ 20.00 ₱ 70.00
Time Card 2 ₱ 20.00 ₱ 40.00
Envelope short 10 ₱ 7.00 ₱ 70.00
Envelope long 10 ₱ 10.00 ₱ 100.00
Money detector 1 ₱ 380.00 ₱ 380.00
POS Roll 24 ₱ 45.00 ₱ 1,080.00
Ink 5 ₱ 60.00 ₱ 300.00
TOTAL ₱
8,753.00
Table 4.1

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Machineries and Equipment

Quantity. Unit Cost Subtotal

Blender 10 ₱ 2,400.00 ₱ 24,000.00

Freezer 7 ₱ 22,300.00 ₱ 156,100.00

Refrigeration 10 ₱ 16,095.00 ₱ 160,950.00

Electric Stove 3 ₱ 579.00 ₱ 1,737.00

TOTAL ₱342,787.00

Table 4.2

KITCHEN TOOLS
Qty. Unit Cost Subtotal
Mixing Bowl 20 ₱ 149.00 ₱ 280.00
Measuring Cups 40 ₱ 50.00 ₱ 2,000.00
Measuring Spoon 40 ₱ 50.00 ₱ 2,000.00
Funnel 25 ₱ 20.00 ₱ 500.00
Ladle 15 ₱ 50.00 ₱ 750.00
Apron 30 ₱ 40.00 ₱ 1,200.00
Hairnet 30 ₱ 10.00 ₱ 300.00
Hand Gloves 50 ₱ 10.00 ₱ 500.00
Pot Holder 35 ₱ 10.00 ₱ 350.00
Tray 25 ₱ 80.00 ₱ 2,000.00
Knife 10 ₱ 200.00 ₱ 2,000.00
Face Mask 30 ₱ 100.00 ₱ 300.00
Tissue 40 ₱ 150.00 ₱ 600.00
Kitchen Scissor 7 ₱ 65.00 ₱ 455.00
Kitchen towel 20 ₱ 30.00 ₱ 600.00
TOTAL ₱ 13,835.00

Table 4.3

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FURNITURE AND FIXTURES

Qty. Unit Cost Subtotal
Table 5 ₱ 1,500.00 ₱ 7,500.00
Office Chair 7 ₱ 850.00 ₱ 5,950.00
TOTAL 15,255

Table 4.4

OFFICE EQUIPMENT
Qty. Unit Cost Subtotal
Desktop 3 ₱ 22,900.00 ₱ 68,700.00
Printer 2 ₱ 7,000.00 ₱ 14,000.00
Wall Clock 1 ₱ 100.00 ₱ 100.00
Water Dispenser 2 ₱ 1,899.00 ₱ 3,798.00
Table
Air 4.5
conditioner 2 ₱ 16,000.00 ₱ 22,000.00
TOTAL ₱ 118,598.00

Table 4.5

STORE EQUIPMENT
Description Qty. Unit Price Subtotal
Cash Register 3 ₱ 14,099.00 ₱ 42,297.00
Telephone 3 ₱ 1,299.00 ₱ 3,897.00
Wi-Fi 2 ₱ 1,500.00 ₱ 3,000.00
Air Conditioner 4 ₱ 25,300.00 ₱ 101,200.00
CCTV Camera 2 ₱ 3,290.00 ₱ 6,580.00
Television 1 ₱ 3,999.00 ₱ 3,999.00
Speaker 1 ₱ 660.00 ₱ 660.00
TOTAL ₱ 162,243.00
Table 4.6

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Legal Fees
Description Total Cost
SEC Registration ₱ 7,500.00
BIR Registration ₱ 500.00
Mayor's Business Permit ₱ 1,500.00
BFAD Registration ₱ 1,500.00
Sanitary Permit ₱ 300.00
Business Plate ₱ 250.00
Fire Inspection Fee ₱ 50.00
Garbage Fee ₱ 120.00
Health Permit ₱ 50.00
Barangay Permit ₱ 200.00
TOTAL ₱
11,97
0.00

Table 4.7

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PLANT LOCATION

Best Tasting Food Company will locate its plant at Sta.Lucia, Sta. Ana,

Pampanga. It is also where the physical store is located. The proponents find

this place a perfect place for it is used in minimizing the sum of all costs

affected by the location.

Figure 3.1 Plant Location

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PLANT STRUCTURE

Floor Plan

Figure 3.2 Plant Structure

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External Perspective

Figure 3.3 Figure 3.4

Internal Perspective

Waiting Area Comfort Room

Figure 3.5 Figure3.6

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Office Production Area

Storage Room Hallway

Figure3.7 Figure 3.8

Storage Room Hallway

Figure 3.9 Figure 3.10

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LABOR REQUIREMENTS

Labor and employment requirement give structure to the workplace,

define what employees and employers are responsible for and, in some cases,
outline federal regulations to give both parties necessary direction for resolving
workplace conflict. These requirements are important because they enable
businesses to devote more of their focus to productivity and profitability rather
than giving constant energy and resources to problem-solving.
The overall performance of every employee is the basis of the owner in
increasing the salary. It depends on the work performance or how effective
and committed is the employee to finish a certain work.

UTILITIES
Water
The water connection of the store will be supplied by BSWI Water
District.

Electricity
The business' electricity supply will be provided by PELCO 1 Mexico,
Pampanga.

Telephone and Internet

Globe Telecommunication is the internet provider chosen by the
proponents for the store. It consists of telephone and internet.

Gas
The business’ gas supply will be provided by Vilma LPG.

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UTILITIES EXPENSE
Water Supply
Materials and Labour Cost ₱ 1,000.00
Deposit for Water Meter ₱ 1,500.00 ₱ 2500.00

,Electricity
Application Fee ₱ 1,500.00
Deposit for Power meter ₱ 2,000.00
Membership Fee ₱ 1,000.00 ₱ 4,500.00

Gas
Gas Tank ₱ 430.00 ₱ 420.00

Internet and
Telephone
Installation Fee
Application Fee ₱ 1,000.00
₱ 1,500.00 ₱ 2,500.00
TOTAL ₱ 9,920.00

Table 4.8

WASTE DISPOSAL

As a manufacturing business in the food industry, our company

generates a lot of waste from the utilization of raw materials to produce the
finished goods. Thus, it is legally responsible and desirable to make sure that
the waste is handled and disposed of properly.
Waste management is one social responsibility that every business
must execute. Wherein it is about collecting, disposing and monitoring of
waste materials. To reach the properly dispose of wastes generated by the
store, below are the following procedures the company will imply to.

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1. Separate different types of waste.

BIODEGRADABLE NON-BIODEGRADABLE
TYPE OF DISPOSAL TYPE OF WASTE DISPOSAL
WASTE PROCEDURE PROCEDURE
Commercial should be sorted - Tissue papers The company
Waste and placed in your -plastic of ice will recycle for
recycling bin candy every plastic
Domestic will be used as -egg shells waste. Materials
Waste fertilizer -flavored powder recovered can
Liquid segregated as -paper plates be given a
Organic biodegradable second-life. The
Waste peels get
decomposed by
earthworm and a
natural fertilizer
would be
produced. Liquid
organic waste
can be turned
into a compost
that can be
turned into an
organic fertilizer,
which will
contain nutrients
such as
nitrogen,
potassium and
sodium.

Table 4.9

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2. Plan a disposal schedule

Monday Tuesday Wednesday Thursday

Biodegradables Biodegradables Biodegradables Biodegradables
and Non- and Non-
Biodegradables Biodegradables

Friday Saturday Sunday

Biodegradables and Biodegradables Biodegradables

Non-Biodegradables and Non-Biodegradables

Table 4.10
TOTAL PRODUCTION COST

Daily Total Cost of Production

Item Description Qty. Unit Cost/unit Total cost

Powdered Milk 2 kgs ₱ 200.00 ₱ 400.00

Cassava Powder 1 kg ₱ 80.00 ₱ 80.00

Sugar 2 kgs ₱ 60.00 ₱ 120.00

Peanut 1 kg ₱ 50.00 ₱ 50.00

Cheese 1 pc ₱ 45.00 ₱ 45.00

Pinipig 1 pack ₱ 30.00 ₱ 30.00

Buko 2 kgs ₱ 5.00 ₱ 120.00

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Coconuts 2 kgs ₱ 35.00 ₱ 70

Total ₱ 915.00

No. of Pieces 220

Produced
Add: Packaging 295 good for 300 printed plastic of ice
candy
Total Cost ₱
1,135.00
No. of Pieces 220
Produced
Cost per piece ₱ 8.00
₱ 2.00
₱ 10.00
Add: Mark-up Price

Total Price

Table 4.11

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Statement of Total Project Cost

CHAPTER V
FINANCIAL STUDY
MAJOR FINANCIAL ASSUMPTIONS
 Gross Sales indicated are on cash basis and are generated on
sales of the company’s product alone.
 The number of pieces produced will increase at 10% per year.
 There will be 10% increase in the selling price for 5 years.
 Existing income tax rate for Partnerships and Corporations is
30%. It is not expected to increase in the succeeding years.
 Income Tax Due in compensation is computed based on the
updated TRAIN Law and with an assumption that all of the
employees are single with no qualified dependents.
 Salvage value is 10% and use life of assets is 5 years for
machineries and equipment, office equipment, and store
equipment.
 Every year there will be a withdrawal of P20, 000.00 for each
partners.
 There will be 5% increase in the Cost of Goods Sold for 5 years.
 Operating Expenses are expected to increase at 2% for office
supplies.
 Salaries and Wages are expected to increase by 5% per year in
the assumption that all employees will be regularized.
 Utilities expense will increase at 5% per year.
 Depreciation is computed at a Straight Line Method.

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A. Fixed Assets

Machineries and Equipment ₱ 342, 787

Kitchen Tools ₱ 13,835

Office Equipment ₱ 118,598

Furniture and Fixtures ₱ 15,255

Store Equipment ₱ 162,243

TOTAL ₱ 652,718
Table 4.12

B. Other Pre-Operating Expenses

Legal Fees ₱ 11,970

Office Supplies ₱ 8,753

Advertising Expense ₱ 8,100

Cleaning Supplies ₱ 5,600

Utilities Expense ₱ 9,920

Prepaid Rent ₱ 70,500

Materials Inventory (Initial) ₱ 77,510

TOTAL ₱ 192,353
Table 4.13

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Best Tasting Food Company

Sta. Lucia, Sta. Ana, Pampanga

Statement of Capitalization

Amount Share

Owner A Capital ₱ 600,000 25%

Owner B Capital ₱ 300,000 12.50%

Owner C Capital ₱ 300,000 12.50%

Owner D Capital ₱ 300,000 12.50%

Owner E Capital ₱ 300,000 12.50%

Owner F Capital ₱ 300,000 12.50%

Owner G Capital ₱ 300,000 12.50%

₱ 2,400,000
Total 100.00%
Table 4.14

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Best Tasting Food Company

Sta. Lucia, Sta. Ana, Pampanga

Statement of Pre-Operating Cashflow

Cash Flows from Operating Activities

Pre-Operating Expense -192,253

Net cash used by Pre-Operating Expense -192,353

Cash Flows from Investing Activities

Machineries and Equipment 342, 787

Kitchen Tools 13,835

Office Equipment 118,598

Furniture and Fixtures 15,255

Store Equipment 162,243

Net cash used by Investing Activities -652,718

Cash Flows from Financing Activities

Increase in Capital 2,400,000

Net cash used in Financing Activities 2,400,000

Net Increase in Cash and Cash Equivalent 1,555,029

Cash Beg. Balance 0

Cash End. Balance 1,555,029

Table 4.15

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Best Tasting Food Company

Sta. Lucia, Sta. Ana, Pampanga

Statement of Pre-Operating Financial Position

Assets
Current Assets
Cash 1,555,029
Prepaid Expense 114,843
Inventory 77,510
Total Current Assets 1,747,382

Property, Plant, and Equipment

Machineries and Equipment 342, 787
Kitchen Tools and Equipment 13,835
Office Equipment 118,598
Furniture and Fixtures 15,255
Store Equipment 162,243
Total Non-Current Assets 652,718

Total Assets 2,400,000

Liabilities and Partnership Equity

Current Liabilities
Accounts Payable 0
Notes Payable 0
Total Liability 0

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Partner's Equity
A. Capital 600,000
B. Capital 300,000
C. Capital 300,000
D. Capital 300,000
E. Capital 300,000
F. Capital 300,000
G. Capital 300,000

Total Partner's Equity 2,400,000

Total Liability and Partnership Equity 2,400,000

Table 4.16

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CHAPTER VI
SOCIO-ECONOMIC STUDY
This chapter present how entities like company’s direct and indirect
personnel, the government, and other outside business other than proponents
will benefits as a result of this project.
To the Consumers
Best Tasting Food Company offers a breakthrough product that is
always welcome to the consumer who is looking value for his or her money on
an ultra-satisfying comfort food. And as long as the said business can maintain
the highest quality and provide more options, the consumers can definitely
benefit from it.
To the Suppliers and Investors
Best Tasting Food Company will provide opportunities for suppliers and
investors. The company will help cause profit generations to the suppliers,
since the company will purchase raw materials from these suppliers. As to the
case of investors, they get to earn returns on their investments on the
company.
To the Philippine Economy
Best Tasting Food Company contributes in a good way to the economy.
Taxes imposed on the income of the company fuels development for national
activities and thus leads to economic growth.
To the Filipino People
Since the business is situated here in the Philippines, it will provide
employment opportunities to the Filipino people. And also, the Best Tasting
Food Company aims to empower every Filipino to embrace our very own
identity and to let it be shown proudly into the world.

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Appendices
 Application Form
Best Tasting Food Company
Sta.Ana, Pampanga
Application Form

Position You Are Applying For: ________________ Desire Salary: _________

Personal Information

______________________________________________________________
Last Name Middle Name First Name
Address: ________________________________________________
City: ________________________________________________
Province: ________________________________________________
Telephone #: ____________________ Cellphone #: _________________
Email Address: _______________________________________
Education
School Year Attended Year Graduated Awards

Work Experience and Seminars Attended

Character References

Name Company Contact Number

___________________ ___________________ ___________________
___________________ ___________________ ___________________
___________________ ___________________ ___________________
___________________ ___________________ ___________________

SIGNATURE OVER PRINTED NAME

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 SSS Contribution

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 EMPLOYEES TIME CARD

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 PHILHEALTH CONTRIBUTIONN

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 PAG-IBIG CONTRIBUTION

Monthly Compensation Percentage of Monthly Compensation

Employee Share Employer Share

P1,500 and below 1% 2%

Over P1,500 2% 2%

 BUSINESS PERMIT

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 FIRE SAFETY PERMIT

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 SANITARY PERMIT

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BARRO, CLARIZA V.
192 Felipe St. Sta. Lucia Sta. Ana, Pampanga
09550098161
[email protected]

ACADEMIC BACKGROUND
Secondary (Senior) : Holy Cross College (Grade 11-12)
Sta. Lucia, Sta. Ana, Pampanga
2020-Present

Secondary (Junior) : Diosdado Macapagal High School

Sto. Domingo, Pampanga
2014-2018

Primary : Sta. Lucia Elementary School

Sta. Lucia,. Sta. Ana, Pampanga
2008-2014

SPECIAL SKILLS
Critical Thinking, Analyzing Information, and Ms Office (Word, Excel, Power-
point)

PERSONAL INFORMATION
Date of Birth : October 12, 2001
Place of Birth : Sta. Ana, Pampanga
Age : 18 years old
Gender : Female
Nationality : Filipino
Religion : Roman Catholic
Height : 158 cm.
Weight : 55 kg.

I hereby certify that all information mentioned above is correct and true with
the best of my knowledge.

Clariza V. Barro
Researcher

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CALILUNG, ANGEL EIRA M.

#430 Purok 5, San Isidro, Sta. Ana, Pampanga
09367064679
[email protected]

ACADEMIC BACKGROUND
Secondary (Senior) : Holy Cross College (Grade 11-12)
Sta. Lucia, Sta. Ana, Pampanga
2020-Present

Secondary (Junior) : San Isidro High School

San Isidro, Sta. Ana, Pampanga
2014-2018

Primary : San Isidro Elementary School

San Isidro, Sta. Ana, Pampanga
2008-2014

SPECIAL SKILLS
Critical Thinking, Analyzing Information, and Ms Office (Word, Excel,
PowerPoint)

PERSONAL INFORMATION
Date of Birth : September 17, 2001
Place of Birth : Arayat, Pampanga
Age : 18 years old
Gender : Female
Nationality : Filipino
Religion : Born Again Christian
Height : 158 cm.
Weight : 45 kg.

I hereby certify that all information mentioned above is correct and true with
the best of my knowledge.

Angel Eira M. Calilung

Researcher

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Cunanan, Brian M.
#066 Purok 1, San Agustin Sta. Ana, Pampanga
09294661830 / 09064695808
[email protected]

ACADEMIC BACKGROUND
Secondary (Senior) : Holy Cross College (Grade 11-12)
Sta. Lucia, Sta. Ana, Pampanga
2020-Present

Secondary (Junior) : Sta. Ana National High School

San Agustin, Sta. Ana, Pampanga
2015-2018

Primary : San Agustin Elementary School

San Agustin, Sta. Ana, Pampanga
2008-2014

SPECIAL SKILLS
Critical Thinking, Analyzing Information, and Ms Office (Word, Excel,
PowerPoint)

PERSONAL INFORMATION
Date of Birth : December 04, 2001
Place of Birth : San Fernando City, Pampanga
Age : 18 years old
Gender : Male
Nationality : Filipino
Religion : Roman Catholic
Height : 167 cm.
Weight : 58 kg.

I hereby certify that all information mentioned above is correct and true with
the best of my knowledge.

Brian M. Cunanan
Researcher

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GARCIA JONALIE M.
#334, Purok 7, San Jose, Mesulo, Arayat Pampanga
09058870034
[email protected]

ACADEMIC BACKGROUND
Secondary (Senior) : Holy Cross College (Grade 11-12)
Sta. Lucia, Sta. Ana, Pampanga
2020-Present

Secondary (Junior) : Justino Sevilla High School

Cacutud, Arayat, Pampanga
2014-2018

Primary : Mesulo Elementary School

Mesulo, Arayat, Pampanga
2008-2014

SPECIAL SKILLS
Ms Office (Word, Excel, PowerPoint)

PERSONAL INFORMATION
Date of Birth : June 24, 2001
Place of Birth : San Fernando City, Pampanga
Age : 18 years old
Gender : Female
Nationality : Filipino
Religion : Roman Catholic
Height : 157 cm.
Weight : 55 kg.

I hereby certify that all information mentioned above is correct and true with
the best of my knowledge.

Jonalie M. Garcia
Researcher

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LAZATIN, DOMINIC S.
Santiago, Sta. Ana, Pampanga
09168396313
[email protected]

ACADEMIC BACKGROUND
Secondary (Senior) : Holy Cross College (Grade 11-12)
Sta. Lucia, Sta. Ana, Pampanga
2020-Present

Secondary (Junior) : San Isidro High School

San Isidro, Sta. Ana, Pampanga
2014-2018

Primary : Santiago Elementary School

Santiago, Sta. Ana, Pampanga
2007-2014

SPECIAL SKILLS
Computer Skills and Ms Office (Word, Excel, PowerPoint)

PERSONAL INFORMATION
Date of Birth : August 10, 2002
Place of Birth : Lacquios, Arayat, Pampanga
Age : 17 years old
Gender : Male
Nationality : Filipino
Religion : Roman Catholic
Height : 167 cm.
Weight : 55 kg.

I hereby certify that all information mentioned above is correct and true with
the best of my knowledge.

Dominic S. Lazatin
Researcher

Caramelo De Hielo: Palitaw Ice Candy

 Holy Cross College 93

LOGRONIO, JHENNA G.
Zone 4 Sta.Lucia, Sta. Ana, Pampanga
09265016068
[email protected]

ACADEMIC BACKGROUND
Secondary (Senior) : Holy Cross College (Grade 11-12)
Sta. Lucia, Sta. Ana, Pampanga
2020-Present

Secondary (Junior) : Paralaya High School

Paralaya, Candaba, Pampanga
2014-2018

Primary : Barrio Obrero Elementary School

3247 Narra St. Tondo, Manila Pampanga
2008-2014

SPECIAL SKILLS
Computer Skills and Ms Office (Word, Excel, Power point)

PERSONAL INFORMATION
Date of Birth : February 9, 2002
Place of Birth : Arayat, Pampanga
Age : 18 years old
Gender : Female
Nationality : Filipino
Religion : Roman Catholic
Height : 161cm.
Weight : 47 kg.

I hereby certify that all information mentioned above is correct and true with
the best of my knowledge.

Jhenna G. Logronio
Researcher

Caramelo De Hielo: Palitaw Ice Candy

 Holy Cross College 94

MARIANO, CHRISTINA M.
#142 Sta, Cruz, Candating, Arayat, Pampanga
09565573605
[email protected]

ACADEMIC BACKGROUND
Secondary (Senior) : Holy Cross College (Grade 11-12)
Sta. Lucia, Sta. Ana, Pampanga
2020-Present

Secondary (Junior) : Camba High School

Camba, Arayat, Pampanga
2014-2018

Primary : Arayat Central Elementary School

San Agustin Sur, Arayat,Pampanga
2008-2014

SPECIAL SKILLS
Computer Skills and Ms Office (Word, Excel, PowerPoint)

PERSONAL INFORMATION
Date of Birth : November 22, 2001
Place of Birth : Lacquios, Arayat,Pampanga
Age : 18 years old
Gender : Female
Nationality : Filipino
Religion : Roman Catholic
Height : 168 cm.
Weight : 56 kg.

I hereby certify that all information mentioned above is correct and true with
the best of my knowledge.

Christina M. Mariano
Researcher

Caramelo De Hielo: Palitaw Ice Candy